Chapter 1 General Provisions on Food Hygiene Management in bazaars

Article 1 In order to strengthen the food hygiene management in bazaars and ensure the health of consumers, this Regulation is formulated in accordance with the Food Hygiene Law of the People's Republic of China (hereinafter referred to as the Food Hygiene Law).

article 2 these norms are applicable to bazaars registered by the administrative department for industry and commerce according to law and engaged in food production, processing or business activities.

the organizers of the three bazaars (hereinafter referred to as the market organizers) shall bear the responsibilities of food hygiene management in the bazaars in accordance with relevant laws, regulations and the provisions of this specification.

units and individuals engaged in the production, processing or business operation of food (including food raw materials) in the market (hereinafter referred to as entry operators) shall ensure the hygiene and safety of the food they produce, process or business, and their food production, processing and business operation must conform to the provisions of this Code.

Chapter II Hygienic Management Requirements for Markets

Article 4 Markets must be examined by the administrative department of public health, and those that pass the examination shall be announced. The main contents of the health review are:

(1) the site selection, buildings, health facilities and equipment of the bazaar;

(2) the layout of booths;

(3) Health management institutions and health administrators in bazaars;

(4) Health inspection equipment and personnel;

(5) the establishment of health management system;

(6) Other circumstances stipulated by the provincial health administrative department.

the site selection and health protection distance of five markets should meet the hygiene requirements, and there should be no pollution sources that affect food hygiene.

The buildings and facilities of six bazaars shall meet the following requirements

(1) Having water supply and drainage facilities suitable for food hygiene requirements;

(2) daylighting and lighting facilities meet the needs of food production, processing and operation;

(3) having dust-proof, fly-proof, rat-proof and garbage collection facilities;

(4) The ground of the market should be flat and firm, easy to wash and well drained.

article 7 in order to avoid cross-contamination, food stalls in the same area should be set up in accordance with the principle of separating raw food from cooked food, rationally delimit functional areas, set up stalls in different categories, and clearly mark them in different areas. The requirements for the division and classification of booths are as follows:

(1) Food business areas and non-food business areas are set separately;

(2) The area where fresh livestock, poultry and aquatic products are operated is separated from other food production, processing or operation areas, and the distance between them shall not be less than meters;

(3) raw food stalls are separated from cooked food stalls; Food to be processed and direct food stalls are separated from each other;

(4) catering services should be set up in special areas and relatively concentrated; There shall be no sewage or other pollution sources around, and no fresh livestock and poultry shall be operated within meters.

eight bazaars shall designate a person in charge as the person in charge of food hygiene in bazaars, and be responsible for the implementation of this specification; And equipped with full-time food hygiene administrator, responsible for health inspection of food entering the bazaars and food production and business activities in the bazaars in accordance with the requirements of Chapter III and Chapter IV of this specification. The person in charge of food hygiene and the food hygiene administrator shall receive health knowledge and professional knowledge training.

the number of food hygiene administrators should be commensurate with the number of food production, processing or business in the bazaars.

nine markets should formulate food hygiene management and inspection systems. The contents of the system should include the following aspects:

(1) the examination system for the business qualifications and conditions of the operators entering the market;

(2) inspection of food entering the market and management system for preventing fake and shoddy food from entering the market;

(3) daily food hygiene inspection system;

(4) food hygiene violation handling system;

(5) environmental sanitation management system.

tenth markets should be equipped with rapid detection equipment and detection personnel. Equipped with rapid detection equipment and personnel to carry out rapid sampling detection of vegetables, agricultural and sideline products, food raw materials and food suspected of being contaminated by pesticides or other pollutants.

article 11 the bazaars shall be equipped with sanitation and cleaning personnel to ensure a clean environment and maintain the normal use of sanitation facilities and equipment in the markets.

article 12 bazaars should set up a publicity and publicity column for food hygiene knowledge, establish a food hygiene publicity system, and publicize the food hygiene inspection and testing. the unqualified food and the operators entering the market should make an announcement on the publicity column. ， 1 2 3